Egg Masala Curry | Anda Masala | Masala Egg Curry | Anda Curry Recipe | Egg Masala Recipe

Egg Masala Curry | Anda Masala | Masala Egg Curry | Spicy Egg Curry | Restaurant Style Egg Masala

Egg Masala is a flavorful Indian dish featuring hard-boiled eggs simmered in a rich, aromatic tomato-based gravy. Packed with a burst of spices like cumin, coriander, and garam masala, this protein-packed curry is a comforting meal perfect for any occasion. Enjoy this delicious and easy-to-make recipe with fluffy rice, naan, or roti for an authentic dining experience.

Ingredients for egg masala
• 6 hard-boiled eggs
• 2 green chilies (add as per taste)
• 8-10 garlic cloves
• 1-inch ginger
• 1 tsp cumin seeds
• 2 onions finely chopped (about 1/2 cup)
• 1/2 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp salt (or add per taste)
• 1 cup of blended fresh tomato puree
• 1/4 tsp turmeric
• 1/2 tsp Kashmiri red chili powder
• 1 tsp roasted kasuri methi
• Fresh coriander leaves

How to make egg masala
• Make small incisions in the eggs.
• In a blender, combine ginger, garlic, and green chilies. Blend into a smooth paste.
• Heat oil in a deep-bottomed pan or kadai over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onion and sauté until light golden brown.
• Stir in the prepared ginger-garlic green chili paste and sauté for about a minute.
• Add your spice powders and sauté for another minute.
• Add little water and cook until the masala oil separates from the sides of the pan. Stir continuously.
• Stir in tomato paste and bring to a boil.
• Cover and simmer for 15 minutes.
• Heat oil in a separate pan. Add turmeric and red chili powder. Add eggs and stir fry until light golden.
• Add stir fried eggs to the curry. Add kasuri methi and coriander leaves. Serve egg masala with rice, roti or naan.
• Make small incisions in the eggs.
• In a blender, combine ginger, garlic, and green chilies. Blend into a smooth paste.
• Heat oil in a deep-bottomed pan or kadai over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onion and sauté until light golden brown.
• Stir in the prepared ginger-garlic green chili paste and sauté for about a minute.
• Add your spice powders and sauté for another minute.
• Add little water and cook until the masala oil separates from the sides of the pan. Stir continuously.
• Stir in tomato paste and bring to a boil.
• Cover and simmer for 15 minutes.
• Heat oil in a separate pan. Add turmeric and red chili powder. Add eggs and stir fry until light golden.
• Add stir fried eggs to the curry. Add kasuri methi and coriander leaves. Serve egg masala with rice, roti or naan.

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